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December 10, 2024
If you’re a fan of Korean cuisine, you’ve probably tried or at least heard of Korean short ribs, also known as Galbi or Kalbi. These succulent, tender ribs are marinated in a delicious combination of soy sauce, sesame oil, garlic, and other savory ingredients. Traditionally, they are grilled over an open flame, but did you know you can also achieve amazing results by slow cooking them in the oven?
The slow cooking method allows the flavors to meld together and the meat to become incredibly tender. Plus, it requires minimal effort on your part. Whether you’re looking for an easy weeknight dinner or planning a special occasion meal, slow-cooked Korean short ribs are sure to impress your taste buds and your guests.
To start, you’ll need a few key ingredients. The star of the show is, of course, the short ribs. Look for bone-in or boneless beef short ribs at your local grocery store or butcher. For the marinade, you’ll need soy sauce, brown sugar, sesame oil, garlic, ginger, and a touch of heat with some gochujang or red pepper flakes. These ingredients come together to create a savory, slightly sweet, and slightly spicy flavor profile that is characteristic of Korean cuisine.
Before marinating the ribs, you’ll want to make sure they are properly trimmed of excess fat. This will help them cook more evenly and allow the flavors to penetrate the meat. Once you’ve trimmed the ribs, place them in a large resealable bag or a casserole dish.
Pour the marinade over the ribs, making sure to coat them thoroughly. Seal the bag or cover the dish and let the ribs marinate in the refrigerator for at least 4 hours, but preferably overnight. This allows the flavors to develop fully and ensures that the meat becomes incredibly tender.
When you’re ready to cook, preheat your oven to a low temperature, around 325°F (160°C). Remove the ribs from the marinade and place them in a roasting pan or a baking dish. You can discard the remaining marinade or use it as a glaze while the ribs cook.
Cover the pan tightly with foil to create a seal and lock in the moisture. Slow cook the ribs for about 2 to 3 hours, or until the meat is fall-off-the-bone tender. The low temperature and long cooking time allow the collagen in the meat to break down, resulting in a melt-in-your-mouth texture.
Once the ribs are done cooking, you can garnish them with some toasted sesame seeds and thinly sliced green onions for an extra touch of flavor and freshness. Serve the ribs alongside steamed rice and some Kimchi for a complete Korean meal.
So, next time you’re craving Korean short ribs, give the oven a try. You’ll be amazed at how delicious and tender they turn out, and you’ll have a new go-to recipe for a flavor-packed dinner.
How to Slow Cook Korean Short Ribs in Oven
If you’re looking for a delicious and easy way to prepare Korean short ribs, slow cooking them in the oven is the perfect method. This cooking technique results in tender, flavorful ribs that fall off the bone. Here’s how you can make this mouthwatering dish at home!
Ingredients:
– 2 pounds of Korean-style short ribs
– 1/2 cup of soy sauce
– 1/4 cup of brown sugar
– 1/4 cup of rice vinegar
– 2 tablespoons of sesame oil
– 4 cloves of garlic, minced
– 1 tablespoon of fresh ginger, grated
– 1/2 teaspoon of crushed red pepper flakes
– 2 green onions, thinly sliced
Instructions:
1. Marinate the ribs:
In a mixing bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and crushed red pepper flakes. Stir until the sugar has dissolved. Place the short ribs in a shallow dish and pour the marinade over them, making sure they are fully coated. Cover the dish with plastic wrap and let the ribs marinate in the refrigerator for at least 2 hours, or overnight for best results.
2. Preheat the oven:
Preheat your oven to 325°F (163°C) to ensure even cooking of the ribs.
3. Cook the ribs:
Place the marinated short ribs in a baking dish or oven-safe pot. Cover the dish tightly with aluminum foil or put the lid on if using a pot. Cook the ribs in the preheated oven for 2 1/2 to 3 hours until they are tender and the meat easily pulls away from the bone.
4. Serve and garnish:
Once the ribs are cooked, remove them from the oven and let them rest for a few minutes. Sprinkle with sliced green onions for added freshness and serve hot.
Enjoy your homemade slow-cooked Korean short ribs straight from the oven. They pair well with steamed rice and are sure to be a crowd-pleaser!
Preparation
To slow cook Korean short ribs in the oven, you will need the following ingredients:
– 3 to 4 pounds of Korean short ribs
– 1 cup of soy sauce
– 1/2 cup of brown sugar
– 1/4 cup of rice vinegar
– 1/4 cup of sesame oil
– 4 cloves of garlic, minced
– 1 tablespoon of ginger, grated
– 1 teaspoon of black pepper
– 1 tablespoon of cornstarch (optional, for thickening)
Here’s how to prepare the Korean short ribs for slow cooking:
1. In a large bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper until well combined. This will be the marinade for the ribs.
2. Place the Korean short ribs in a shallow dish or a large zip-top bag, and pour the marinade over the ribs. Make sure the ribs are fully coated in the marinade. If using a bag, seal it tightly, pressing out any excess air.
3. Let the ribs marinate in the refrigerator for at least 4 hours, or overnight for the best flavor. Turn the ribs occasionally to ensure even marinating.
4. When you’re ready to slow cook the ribs, preheat your oven to 275°F (135°C).
5. Remove the ribs from the marinade and discard any excess marinade. Place the ribs in a single layer in a baking dish or a roasting pan.
6. Cover the dish or pan tightly with foil, and place it in the preheated oven.
7. Slow cook the ribs for about 3 to 4 hours, or until the meat is tender and falling off the bone. You can check for doneness by inserting a fork into the meat and twisting it – it should easily come off the bone.
8. If you prefer a thicker sauce, you can remove the ribs from the pan and strain the cooking liquid into a saucepan. In a separate small bowl, whisk together cornstarch with a little bit of water to create a slurry. Pour the slurry into the saucepan and cook over medium heat until the sauce thickens.
9. Once the meat is cooked and the sauce has thickened (if desired), remove it from the oven and let it rest for a few minutes before serving. Serve the Korean short ribs hot with rice and your choice of side dishes.
Note: You can also cook the ribs in a slow cooker on low heat for 6 to 8 hours, or until tender.
Marinating the Ribs
Marinating the Korean short ribs is crucial for infusing them with flavor and ensuring they are tender and juicy. Follow these steps to prepare a delicious marinade for your ribs:
Ingredients:
- 2 pounds of Korean short ribs
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup mirin
- 1/4 cup sesame oil
- 4 cloves of garlic, minced
- 1 tablespoon grated ginger
- 2 green onions, thinly sliced
Instructions:
- In a bowl, combine the soy sauce, brown sugar, mirin, sesame oil, minced garlic, grated ginger, and sliced green onions. Stir well to dissolve the sugar.
- Place the Korean short ribs in a resealable plastic bag or a shallow dish.
- Pour the marinade over the ribs, making sure they are fully coated. Seal the bag or cover the dish with plastic wrap.
- Place the marinated ribs in the refrigerator and let them marinate for at least 4 hours, but preferably overnight. This will allow the flavors to penetrate the meat.
- Flip the ribs occasionally to ensure even marinating.
A longer marination time will result in more flavorful and tender ribs. Once the ribs have marinated, they are ready to be slow cooked in the oven.
| Additional Tips: |
|---|
| – For extra tender ribs, you can marinate them for up to 24 hours. |
| – If you don’t have mirin, you can substitute it with rice vinegar or dry sherry. |
| – Customize the marinade by adding other ingredients such as chili flakes or sesame seeds. |
Preheating the Oven
Before you begin cooking, it’s important to preheat your oven to the correct temperature. This ensures that your Korean short ribs cook evenly and thoroughly. Follow these steps to preheat your oven:
Step 1: Set the Temperature
First, adjust the oven temperature to 325°F (163°C). This low and slow cooking technique will help tenderize the meat and infuse it with flavor.
Step 2: Allow the Oven to Heat Up
Once you’ve set the temperature, give your oven enough time to heat up. It usually takes about 10-15 minutes, but this may vary depending on your oven model. You can use this time to prepare your ingredients, such as marinating the short ribs or chopping vegetables.
With your oven preheated and ready to go, you’re one step closer to enjoying delicious Korean short ribs made in the oven.
Cooking the Ribs
Once the marinade is complete, it’s time to start cooking the Korean short ribs in the oven. Preheat your oven to 325°F (163°C).
Remove the short ribs from the marinade, allowing any excess liquid to drip off. Reserve the marinade for basting later.
Place the ribs on a rack in a roasting pan, ensuring they are evenly spaced and not touching each other. This allows for even cooking and prevents the ribs from sticking together.
Cover the roasting pan tightly with aluminum foil, sealing in the heat and moisture. This will help ensure the ribs become tender and juicy.
Place the pan in the preheated oven and cook for approximately 2 to 2.5 hours, or until the ribs are fork-tender. The low and slow cooking process allows the meat to become incredibly tender, while also infusing it with the flavors of the marinade.
Every 30 minutes, remove the pan from the oven and carefully baste the ribs with the reserved marinade. This adds an extra layer of flavor and helps to keep the ribs moist.
Once the ribs are done cooking, remove them from the oven and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in more flavorful and tender meat.
Serve the Korean short ribs hot, garnished with sesame seeds and green onions, if desired. They pair well with steamed rice and kimchi, creating a delicious and satisfying meal.
| Ingredients: | Instructions: |
|---|---|
| – 3 pounds Korean short ribs | – Preheat oven to 325°F (163°C). |
| – 1 cup soy sauce | – Remove ribs from marinade, reserve liquid for basting. |
| – 1/2 cup brown sugar | – Place ribs on rack in roasting pan, cover with foil. |
| – 1/4 cup sesame oil | – Bake ribs for 2-2.5 hours, basting every 30 minutes. |
| – 1/4 cup rice vinegar | – Let ribs rest before serving. |
| – 6 cloves garlic, minced | |
| – 2 tablespoons ginger, grated | |
| – 2 tablespoons gochujang (Korean chili paste) |
Q&A
What are Korean short ribs?
Korean short ribs, also known as Galbi or Kalbi, are beef ribs that are marinated in a sweet and savory sauce and then grilled or cooked slowly to perfection.
Can I use a slow cooker instead of an oven to cook Korean short ribs?
Yes, you can definitely use a slow cooker to cook Korean short ribs. Simply marinate the ribs, place them in the slow cooker, and cook on low heat for several hours until they are tender.
How long does it take to cook Korean short ribs in the oven?
Cooking Korean short ribs in the oven can take anywhere from 2 to 3 hours. The low and slow cooking method allows the ribs to become tender and flavorful.
What is the best temperature to cook Korean short ribs in the oven?
The best temperature to cook Korean short ribs in the oven is 325°F (163°C). This allows for slow and even cooking, resulting in tender and juicy ribs.
Can I use a different marinade for Korean short ribs?
Yes, you can definitely experiment with different marinades for Korean short ribs. While the traditional marinade is a combination of soy sauce, sugar, garlic, and ginger, you can also try using different ingredients like gochujang or sesame oil to add a unique twist to the dish.